Honey Roasted Pears
4 ripe pears, quartered lengthwise and cored 3 TBSP butter, diced into small cubes (or cold coconut oil) 1/4 cup honey 1 tsp pure vanilla extract Preheat oven to 450. Place the pears in an oven proof skillet. Drizzle with honey and dot with butter. Sprinkle the vanilla over the pears and set the pan over high heat for 2 mins. Transfer pan to the oven and roast for 15 mins. Serves 4. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Fresh Food Fast” – A nice, simple dessert when you’re in the mood for...
Read MoreHomemade Marshmallows
1/2 cup water 3 TBSP non-hydrolyzed gelatin 1/2 cup water 2 cups sugar 1/2 TBSP pure vanilla extract Pour 1/2 cup of water into a large mixing bowl and sprinkle gelatin over the top. Let sit about 30 minutes. Gently boil remaining 1/2 cup water and sugar until liquid turns clear, about 12 – 15 minutes (stirring occasionally). Transfer melted sugar to bowl with gelatin. Add vanilla and blend with electric mixer for about 10 minutes, until a sticky marshmallow consistency is reached. Transfer to an 8 x 12 baking dish, cover, and refrigerate for 12 hours. Cut into squares and...
Read MoreChocolate Syrup
1 cup water 1/2 cup sugar 2/3 cup high quality, cocoa (or cacao) powder 1/4 teaspoon pure salt 1 teaspoon vanilla extract Bring water and sugar to a boil, whisking until sugar is dissolved. Add cocoa and salt and simmer, whisking, until slightly thickened – about 3 minutes. Remove from heat, add vanilla, then cool (syrup will continue to thicken as it cools). Yields about 1 & 1/2 cups. Store refrigerated in a sealed container. __________________________________________________________________________ SIDE NOTES: ~ This syrup makes delicious chocolate milk, hot...
Read MoreFresh Whipped Cream
1 cup high quality cream 1 – 2 TBSP sweetener of choice (to taste), or 6 – 12 drops liquid stevia 1 tsp vanilla extract Use an electric mixer to blend the cream. Once it thickens, add sweetener, vanilla, and blend just a bit more to combine. __________________________________________________________________________ SIDE NOTES: ~ There’s nothing like homemade whipped cream. It’s delicious with fresh fruit of any kind. I’m lucky enough to have a farm near by where I can pick up fresh, raw cream to keep on hand. If this is an option for you, I highly...
Read MoreOrange Gelatin
2 cups fresh orange juice, cold 2 cups fresh orange juice, near boiling 3 TBSP non-hydrolyzed gelatin Begin heating 2 cups of the juice. Pour cold juice in a bowl, dissolve gelatin in juice by stirring gently, and let sit for 3 minutes. Slowly add hot juice to cold juice mixture, stirring until gelatin is completely dissolved. Cover and refrigerate until set, several hours or overnight. Serve as is or with heavy cream or fresh whipped cream. For those with various food restrictions, this recipe falls into the following categories: Dairy Free, Gluten Free, Egg Free, Nut...
Read MoreGrape Gelatin
VERSION 1: 2 cups high quality, 100%, grape juice, cold 2 cups high quality 100%, grape juice, near boiling 3 TBSP non-hydrolyzed gelatin Begin heating 2 cups of the juice. Pour cold juice in a bowl, dissolve gelatin in juice by stirring gently, and let sit for 3 minutes. Slowly add hot juice to cold juice mixture, stirring until gelatin is completely dissolved. Cover and refrigerate until set (several hours or overnight). ~ Serve as is or with heavy cream or fresh whipped cream. For those with various food restrictions, this recipe falls into the following categories: Dairy...
Read MoreLemon Ricotta Pie w/ Blueberries
6 large eggs 1/2 cup organic cane sugar, divided zest from one lemon (about 1 TBSP) 1 pound (16 oz), high quality, whole-milk ricotta cheese 1 pint (12 oz) fresh blueberries Set a rack in the lower third of the oven and preheat to 375. Butter a 10-inch pie plate or 8 x 8 baking dish. Set aside 1 TBSP of the sugar. In a medium bowl, whisk together the eggs, remaining sugar, and lemon zest. Add the ricotta and whisk until smooth. Pour the mixture into the pie plate and bake for 15 minutes. Remove from oven, top with the blueberries and sprinkle with the remaining TBSP of sugar. Bake until...
Read MoreRoasted Grapes w/ Red Wine
This treat is easy & fancy at the same time – and so delicious. I hope you enjoy! _____________________________________________________________________________________________________ 2 TBSP butter 1 pound red seedless grapes (stems removed) 2 TBSP brown sugar, I used Demerara (raw light brown sugar crystals) 1/3 cup dry red wine (any red wine you like to drink will do) 1 pint natural vanilla ice cream for serving Preheat oven to 425 and place an 8 x 8 baking dish in the oven to warm. Add the butter to preheated baking dish and let it melt. Add the grapes and sugar and stir to...
Read MoreCaramel Sauce
1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Raw for Dessert” ~ There’s not too much to the date paste. It’s only dates blended with water so it’s no big deal...
Read MoreBanana Caramel Crumble
Ridiculously good! Adapted from “Raw for Dessert.” ______________________________________________________________________________________ 1. MAKE DATE PASTE: 16 pitted medjool dates 1 & 1/2 cups filtered water Soak dates in the water for at least 20 minutes (& up to overnight). Drain the dates but reserve the soak water. Place the dates along with 1/4 cup of the soak water in either a Vitamix or a food processor fitted w/ S blade, and process into a smooth paste. Stop occasionally to scrape down the sides of the work bowl if necessary. Yields 1 & 1/4 cups. Date...
Read MoreCaramel Apples
(dairy free, gluten free, egg free) To make the caramel sauce: 1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. Wash & dry apples (make sure you dry them well). Use wooden chopsticks to insert – pointy side down – into the stem end of the apples. Swirl apples in caramel sauce. Add (optional)...
Read MoreFreezer Fudge
2 cups cashew butter (or other nut-butter) 2/3 cup pure maple syrup 1/4 cup cacao (or cocoa) powder 1 TBSP coconut oil, melted 2 tsps vanilla 1/2 tsp sea salt 1/2 cup cashews (or other nut), coarsely chopped Place everything into a food processor except for the chopped cashews. Process until smooth. Add the cashews and pulse a few times, until just mixed. Press the mixture into an 8-inch glass baking dish (the back of a spoon works well). Freeze for 2 hours before serving. Makes 36 small squares. Will keep for 3 months in the...
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